Pumpkin-flavored dried bean curd and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a pumpkin-flavored dried bean curd. The pumpkin-flavored dried bean curd is prepared from the following raw materials in parts by weight: 10-12 parts of pumpkin paste, 1-1.2 parts of honey, 1.5-1.8 parts of brown sugar, 0.1-0.12 part of table salt, 0.2-0.5part of coconut milk powder, 0.05-0.08 part of custard powder, 0.1-0.2 part of condensed milk and 100-120 parts of dried bean curds. The pumpkin-flavored dried bean curd disclosed by the invention uses the pumpkins, the jujube honey and the like as main raw materials, and in addition, the coconut powder, the custard powder, the condensed milk and the like are added for seasoning the pumpkin-flavored dried bean curd, so that the obtained dried bean curd is rich in nutrition, is special in flavor and is excellent in mouth feel. The pumpkins and the honey have the efficacies of nourishing the lungs, benefiting qi, invigorating the spleen, nourishing the stomach, loosening bowel to relieve constipation and the like, and give an extremely high health care value to products. The dried bean curd food has the characteristics of low calorie, low salinity and the like, is high in nutrient value, and is suitable for people of all ages to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a pumpkin-flavored dried tofu and a preparation method thereof. Background technique [0002] Dried tofu, as a favorite food of people, has attracted more and more attention from people. Traditional dried tofu is made of various bean raw materials with salt, white sugar, etc., resulting in a single nutritional structure of the product, poor balance, and no major change in taste. With people's pursuit of high-quality food, the improvement of the health care and taste of dried tofu has also become the focus of people's attention. Pumpkin is sweet and non-toxic, and has strong nutritional and health value. There is no relevant report about using pumpkin to improve the mouthfeel of traditional dried tofu. Contents of the invention [0003] The purpose of the invention is to overcome the defects of the prior art, and provide a pumpkin-flavored dried tofu and a ...

AI Technical Summary

Problems solved by technology

[0002] Dried tofu, as a favorite food of people, has attracted more and more attention from people. Traditional dried tofu is made of various bean raw materials with salt, sugar, etc., resulting in a single nutritional structure of the product, poor balance, and no major change in taste.

At present, there is no relevant report about using pumpkin to improve the taste of traditional dried tofu